Herby Almond Crusted Trout
with Lemony Leek Risotto
Delicate, crisp, and bursting with flavor, this Herby Almond-Crusted Trout features a golden, nutty coating infused with herbs, roasted broccolini, accompanied by a creamy, lemony, leek risotto. It's a flavorful, decadent dish - perfect for a summer evening.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
5 g
Mélange d’épices aux fines herbes italiennes
(Contient: Sulfites Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
28 g
Amandes, tranchées
(Contient: Amandes Peut contenir : Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Oeuf, Gluten)
1 pièce(s)
Citron
170 g
Broccolini
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
¾ tasse(s)
Riz arborio
56 g
Poireau, émincé
56 ml
Crème
(Contient: Lait)
4 cs
Vin blanc de cuisine
(Contient: Sulfites Peut contenir : Lait, Moutarde, Noix, Sésame, Soya, Blé, Sulfites, Oeuf, Gluten, Poisson, Crustacés)
1 pièce(s)
Concentré de bouillon de légumes
(Peut contenir : Lait, Moutarde, Noix, Sésame, Soya, Blé, Sulfites, Oeuf, Gluten, Poisson, Crustacés)
7 g
Ciboulette
Pas inclus dans votre livraison
2 cs
Huile*
1 cc
Sel*
1 cc
Poivre*
1 cc
Sucre*
Ustensiles
Instructions
- Before starting, preheat the oven to 450 °F.
- Wash and dry all produce.
- In a medium pot, combine 4 1/2 cups water (5 1/2 cups for 4 servings) and broth concentrate.
- Cover and bring to a gentle boil over medium.
- Meanwhile, zest and juice half the lemon (whole lemon for 4 servings) and cut any remaining lemon into wedges.
- Thinly slice chives.
- Heat a large non-stick pan over medium heat.
- When hot, add 2 tbsp (4 tbsp) butter, leeks, then half the Italian Herb Spice Blend. Season with salt. Cook 2-3 min, stirring occasionally, until softened.
- Add rice. Cook 1-2 min, stirring often, until fragrant.
- Add cooking wine. Cook 1-2 min, stirring often, until evaporated.
- To the pan with rice, add 1 cup broth from the medium pot (from step 1).
- Continue adding broth 1 cup at a time, stirring regularly, for 20-22 min, until liquid is absorbed, texture is creamy and rice is tender.
- When the last cup of broth has been absorbed and rice is tender and creamy, remove pan from heat.
- Add cream, 1/2 tsp (1 tsp) lemon zest, 1 tsp (2 tsp) lemon juice and half the Parmesan. Season with salt and pepper, then stir to combine.
- Meanwhile, open one side of the package of almonds. Using a rolling pin or heavy-bottomed pot, crush almonds in the package until broken into small crumbs (or finely chop if you prefer). Mix with 1 tbsp (2 tbsp) oil, season with salt, stir to combine.
- Pat trout dry with paper towel.
- To a parchment-lined baking sheet, add trout.
- Season each side with remaining Italian Herb Spice Blend, salt and pepper.
- Sprinkle crushed almond mixture over the tops. (TIP: Gently press the crushed almonds onto the fish to adhere.)
- Roast in the middle of the oven for 10-12 min, until trout is cooked through.**
- Meanwhile, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
- To an unlined baking sheet, add broccolini,1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) water. Season with salt and pepper then toss to combine.
- Roast in the bottom of the oven for 6-9 min, flipping halfway through, until golden. Once flipped, add remaining parmesan. (TIP: Broccolini can burn quickly, so keep an eye on it!)
- Divide risotto, broccolini, and trout between bowls.
- Sprinkle with chives.
- Squeeze a lemon wedge over top.
